My friend, Cara, and I are slightly obsessed with sweet potato fries and, well, fries in general. Recently we dined with a group of friends in a quaint patio restaurant at a winery in Temecula, where duck fat fries were the specialty. Naturally we wanted to sample all of the flavors on the menu . . . and there were seven flavors. It was only slightly embarrassing when the manager came out to take our picture. Apparently we were the first people in history to order all the flavors at once!
As much as I love eating real fries on cheat days, these baked sweet potato fries taste just as good as the greasy ones. And with these ones you get to avoid the fry-induced bellyache.
Note: These fries could also be made spicy, rather than cinnamon-y. To do so, simply replace the cinnamon with ¼ teaspoon ground cumin and ¼ teaspoon chili powder. Serve with Lazy Man’s Ranch instead of the Maple Dip.
2 sweet potatoes
1 tablespoon arrowroot starch
1 tablespoon coconut oil
1 tablespoon coconut palm sugar
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 can (13.66oz) coconut milk, full fat (chilled overnight)
2 tablespoons pure maple syrup
Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.
Use a vegetable peeler to skin the sweet potatoes. Cut into french fry-size pieces. Place the fries in a large ziploc bag and dump in the arrowroot starch. Close the bag and shake until evenly coated. Sprinkle the coconut oil, coconut palm sugar, sea salt, and cinnamon over the fries in the bag. Close the bag and shake until evenly coated.
Spread the fries over the prepared baking sheet. Bake for 15 minutes.
Combine the coconut cream and maple syrup in a small bowl. Chill for 15 minutes. Enjoy!
Calories: —
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Protein: —
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